Ingredients

• 2 cups raw almonds, or nut of your choice

• 1 ⅔ cups granulated sugar

• 2 tbsp. honey

• 2 tbsp. water

• 2 tbsp. unsalted butter

• 1 lemon, zested and juiced

• 1 tsp. vanilla extract

• salt

• Vito and Joe’s Olive Oil

How to Prepare

1. Preheat oven to 400 degrees.

2. Spread 2 cups almonds onto a baking sheet in a single layer. Put in the oven for 10-12 minutes, rotating the pan and giving the almonds a little shake 5-6 minutes in. Set aside until the caramel is ready.

3. While almonds are roasting, add 1 ⅔ cups granulated sugar, 2 tbsp. unsalted butter, and 2 tbsp. water into a medium saucepan on medium heat. Stir occasionally and watch carefully until the sugar starts to melt and thicken.

4. Stir in the juice of 1 lemon. Add 2 tbsp. honey, 1 tsp. vanilla extract, the zest of 1 lemon, and a pinch of salt. Continue watching and stirring until the caramel is just slightly beginning to brown.

5. While the caramel is cooking, line a baking sheet with parchment paper and spread a thin layer of Vito and Joe’s Olive Oil onto the parchment paper.

6. Once the caramel has reached a golden buttery color, mix in the roasted almonds. Continue stirring and cooking until the caramel has reached a light brown caramel color.

7. Take caramel off the heat and continue stirring for 1-2 minutes as the mixture cools. Pour the caramel onto your greased parchment paper and spread into a single layer. Let cool for 15-20 minutes.

8. Once cool, carefully break the brittle into any size you want. Serve on a platter and enjoy!